Comparison of Quality Parameters of Sugar Beet Pectin Produced by Classical and Ultrasonic Treatment by using Taguchi Method
IV International Conference on Food Chemistry and Technology, 5 - 07 Kasım 2018, (Özet Bildiri)
- Yayın Türü: Bildiri / Özet Bildiri
- Erciyes Üniversitesi Adresli: Evet